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What AreYou Drinking- Right Now?

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mikehooker posted on 05/23/2017

Another day another daiquiri.

PP
Prikli Pear posted on 05/23/2017

A boring rum-and-Coke with Cruzan Blackstrap. I'm nowhere near as cool as you folks.

TBD
The Below Decks posted on 05/23/2017

Beluga Tobago Gimlet!

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MadDogMike posted on 05/23/2017

:music: :music: I turn on Fox News and then CNN
But it's the same damn thing all over again
The world's in the toilet and the market's in the tank
Well I can't fix that, no

But I can fix a drink, pour it on ice
Mix it on up and get'cha feeling right
I can get'cha buzzed, I can get'cha smiling
I can make you feel like you're sitting on an island
I can make it fruity or I can make it strong
All you gotta do is tell me what you want
Put it to your lips, take a little sip
Tell me what you think, yeah
I can fix a drink :music:

I'm trying to build some meager drink mixing skills so I can fix a drink. I made a Hemingway Daiquiri last night (no pic) I'm sure Havana Club was a crappy choice for the rum but I liked the historical significance. I thought it was pretty tasty :lol:

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lunavideogames posted on 05/24/2017

Actually Mike, I think the Havana Club 3 year is one of the best rums for a Daiquiri or a Mojito! Stick with it and judge for yourself :)

N''
nui 'umi 'umi posted on 05/24/2017

On 2017-05-23 17:55, lunavideogames wrote:
Actually Mike, I think the Havana Club 3 year is one of the best rums for a Daiquiri or a Mojito! Stick with it and judge for yourself :)

Ditto!
Cheers gentlemen

H
hang10tiki posted on 05/24/2017

Mike, make me 1
:)

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MadDogMike posted on 05/24/2017

Thanks guys :lol:

TBD
The Below Decks posted on 05/24/2017

On 2017-05-19 17:57, Early Landed Larry wrote:
Is that Brixton, London?

Sorry I didn't see this and reply earlier. The cocktail is called a Brixton (gin, pablano sorbet, habanero, fresh lime, flaming green Chartreuse), and it's on the menu at Petty Cash Taqueria, 7360 Beverly Blvd., Los Angeles, CA.

TBD
The Below Decks posted on 05/24/2017

The Below Decks Mai Tai!

TBD
The Below Decks posted on 05/25/2017

The Below Decks Angostura Sour Master!

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mikehooker posted on 05/25/2017

On 2017-05-24 09:14, The Below Decks wrote:
The Below Decks Mai Tai!

That moai looks parched. Good on you for sparing him a tasty mai tai!

On 2017-05-25 09:18, The Below Decks wrote:
The Below Decks Angostura Sour Master!

Awesome presentation! What's your recipe on that one?

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hang10tiki posted on 05/26/2017

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hang10tiki posted on 05/26/2017

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hang10tiki posted on 05/26/2017

Frankie's
Wife won again

N''
nui 'umi 'umi posted on 05/27/2017

Made a Pi Yi for my wife while I downed a couple of Heineken's. I was showing off the brass pineapple that I found in a thrift last night. Saved me hollowing out a real pineapple.
I used this recipe;
1 oz unsweetened pineapple juice
1/2 oz fresh lime juice
1/2 oz passion fruit syrup
1 tsp honey mix (*)
1 oz light Cuban rum
3/4 oz gold Cuban rum
1 dash Angostura bitters
Put everything into a blender with 6 ounces crushed ice. Blend at high speed for no more than 5 seconds. Pour unstrained into a hollowed-out pineapple. Add crushed ice to fill. Replace top of pineapple and secure with cocktail picks or toothpicks. Note: Virgin Islands or Puerto Rican rums can be substituted for Cuban rums if not available.

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mikehooker posted on 05/27/2017

Not sure if I ever made a Pi Yi before but that sounds like a pleasant after work beverage and I have the same brass pineapple to put it in. Time to put one of my gold Cubans to work. I've been on an incessant Daiquiri kick since getting back from Cuba, so I've only played around with the whites.

P
PalmtreePat posted on 05/27/2017

Toasting payday with one of Hamo's High Seas Rum Barrels.

HH
Hurricane Hayward posted on 05/28/2017
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Hamo posted on 05/28/2017

On 2017-05-27 11:52, PalmtreePat wrote:
Toasting payday with one of Hamo's High Seas Rum Barrels.

Pat, what did you think? Just made more cinnamon syrup so I can test it again.

Dengue Fever for my sister and me. Nice use of Stiggins' Fancy. She really enjoyed it.

http://cocktailvirgin.blogspot.com/2016/05/dengue-fever.html

P
PalmtreePat posted on 05/29/2017

On 2017-05-28 14:45, Hamo wrote:

On 2017-05-27 11:52, PalmtreePat wrote:
Toasting payday with one of Hamo's High Seas Rum Barrels.

Pat, what did you think? Just made more cinnamon syrup so I can test it again.

Dengue Fever for my sister and me. Nice use of Stiggins' Fancy. She really enjoyed it.

http://cocktailvirgin.blogspot.com/2016/05/dengue-fever.html

I liked it. The syrup:sours ratio made it really rich and tasty without being cloying.

N''
nui 'umi 'umi posted on 05/29/2017

Lapu Lapu’s and Aloha Express’ at the Royal., Laguna beach, California, Bonus pic of the view a short walk around the corner.

Lapu Lapu

Aloha Express

Town of Laguna Beach from the north.

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hang10tiki posted on 05/29/2017

Nui- ahhhhh
Thanks
Needed that pic

HH
Hurricane Hayward posted on 05/29/2017

Yet another new version of The Atomic Grog's tribute to The Mai-Kai's Zombie. Trying out my new Hidden Harbor glassware, mahalo to Adam Henry ...

ELL
Early Landed Larry posted on 05/29/2017

Mai Tais from the Cottons restaurant in Camden, London UK. Also a little Trois Riveieres blanc on the side and an EL 15.

ELL
Early Landed Larry posted on 05/29/2017

Mai Tais from the Cottons restaurant in Camden, London UK. Also a little Trois Riveieres blanc on the side and an EL 15.

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MadDogMike posted on 05/30/2017

Humuhumu's Agrabana Grog. Very tasty!

N''
nui 'umi 'umi posted on 05/30/2017

Hurc, that glass is real nice, Early, the Mai Tai looks delicious. Mike, stop teasing and post the recipe for that good-looking drink. Here’s one of the two drinks we’re having this evening. A Last Word ( pic) followed by a Paralyzing Puffer Fish.

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hang10tiki posted on 05/31/2017

6 foot kick via the Frankie's book

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hang10tiki posted on 05/31/2017

Nutha
Wit a float


Worst sound ever, slurp of an empty tiki mug through my straw!!!

[ Edited by: hang10tiki 2017-05-30 21:34 ]

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MadDogMike posted on 05/31/2017

David, there's a link to the recipe. Uses Garam Masala Syrup

Tonight's cocktail is Luxardo Maraschino Liqueur neat with a fruit garnish

OK, the bottle hanger on the Luxardo said to use it to marinate fruit salad :wink:

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hang10tiki posted on 05/31/2017

Mike, u be the garnish master
:)
:)
:)


Worst sound ever, slurp of an empty tiki mug through my straw!!!

[ Edited by: hang10tiki 2017-05-31 11:01 ]

ELL
Early Landed Larry posted on 05/31/2017

Nui'umi'umi - I LOVE a Last Word! Chartreuse is one of my favourites. I'd be interested if you have any other exotic cocktails using it as an ingredient (swizzles excluded) as I find it to be such a dominating flavour.

Mad Dog - heh; you are a brave man if you're drinking maraschino neat!

H
hang10tiki posted on 06/01/2017

Just saw
400 pages of drinks
I'll drink to that

Got something new (to me) today

H
Hamo posted on 06/01/2017

Still tweaking the High Seas Rum Barrel. Tonight I upped the Lemon Hart 151 by 1/4 oz and reduced the cinnamon syrup by the same.

I want it to have a bit more "kick" (thus slightly more 151), but it seems just a bit too tart. Next time I think I'll reduce the lemon juice by 1/4 oz and return the cinnamon to 3/4 oz (or perhaps try an additional sweetener). I say "next time," because I've had a previous drink with 151, and I have to work tomorrow....

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hang10tiki posted on 06/01/2017

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hang10tiki posted on 06/01/2017

Sazerac

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Hamo posted on 06/01/2017

Okay, so here's something else I just mixed together:

1-1/2 oz gold Jamaican rum
3/4 oz pineapple juice
1/2 oz triple sec
1/4 oz ginger syrup
1 dash Angostura bitters

H
Hamo posted on 06/01/2017

On 2017-05-31 15:55, Early Landed Larry wrote:
I'd be interested if you have any other exotic cocktails using it as an ingredient (swizzles excluded) as I find it to be such a dominating flavour.

Larry, even though this question wasn't directed to me, I've been drinking all night so naturally I've taken it as a personal challenge.

I don't know of any non-swizzle exotic recipes containing Chartreuse, so I thought I'd try to put one together for you. See what you think (and keep in mind that I've been drinking all night....)

1-1/4 oz gold Virgin Island rum
1/2 oz pineapple juice
1/2 oz green Chartreuse
1/2 ginger syrup
3/4 tsp Cherry Heering
2 dashes orange bitters

TBD
The Below Decks posted on 06/01/2017

On 2017-05-25 09:40, mikehooker wrote:

On 2017-05-24 09:14, The Below Decks wrote:
The Below Decks Mai Tai!

That moai looks parched. Good on you for sparing him a tasty mai tai!

On 2017-05-25 09:18, The Below Decks wrote:

The Below Decks Angostura Sour Master!

Awesome presentation! What's your recipe on that one?

Angostura Sour Master (From The Field Guide to Bitters and Amari by Mark Bitterman)
3/4 ounce lemon juice
1 1/2 ounces Angostura bitters
1 egg white
1 ounce simple syrup
Dry shake lemon and egg white. Add ice, bitters and syrup. Shake until too cold to hold. Strain into cocktail coupe. Enjoy. Repeat.

[ Edited by: The Below Decks 2017-06-01 10:12 ]

TBD
The Below Decks posted on 06/01/2017

The Below Decks!

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hang10tiki posted on 06/01/2017

Drink from
Zack's in Sausalito

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HopeChest posted on 06/01/2017

On 2017-06-01 16:19, hang10tiki wrote:

Drink from
Zack's in Sausalito

WOW - now THAT'S a name I haven't heard in donkeys. I remember as a kid my parents telling me that they had turtle races (!) there.

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hang10tiki posted on 06/01/2017

:)

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hang10tiki posted on 06/01/2017

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hang10tiki posted on 06/02/2017

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mikehooker posted on 06/02/2017

Coupla friends and I went in on a bottle of Joy. Then we proceeeed to drink most of it.

H
hang10tiki posted on 06/02/2017

Joy to the world
:)

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